These chocolate chip banana cookies are soft, chewy, and delicious. These gluten free and vegan cookies are perfect for packing in lunches!
Last summer we took a belated and much-needed vacation to the west side of our state. We did something new this time, we rented an apartment rather than staying in a hotel. It was such a good choice for us! One of the most stressful things for me when we are on vacation is worrying about finding safe places to eat. It’s so tricky when you are dealing with food allergies – not every place is as careful as I’d like them to be.
Since we had the apartment though, we were able to make meals for ourselves. And we did eat out occasionally as well, but there wasn’t the pressure of “Oh no, we need to figure out lunch AND dinner again today! Where do we go?” It was just a much more relaxed situation since we had a place to cook.
Before we left, I decided to bake some chocolate chip banana cookies for the road. What’s a road trip without cookies, right?
These gluten free chocolate chip banana cookies are SUPER simple to make. Using a ripe banana (lots of brown spots on the peel, but not total mush inside – like #5 or #6 in this photo), gives these chocolate chip banana cookies great flavor.
I used gluten free flour (the Enjoy Life all-purpose blend), and they held together very nicely. These would also work well with spelt flour or all-purpose flour, or another gluten free flour blend, like Namaste Perfect Flour.
What can I make with overripe bananas?
Can you use banana as an egg replacer?
Yes, mashed banana works well to bind these cookies together. These cookies are egg free, and perfectly tender and delicious, even without eggs.
These chocolate chip banana cookies are:
- a great recipe to try when you are new to gluten free baking
- chewy and full of flavor
- a big hit with kids and adults!
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Chocolate Chip Banana Cookies (GF + Vegan).
Simple and sweet, these banana chocolate chip cookies are perfect for a quick treat!
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Put the ripe banana in a mixing bowl and use a fork to mash it well.
Add the coconut sugar, vanilla extract, and softened buttery spread. Stir well until combined.
Add the gluten free flour, salt, and baking soda. Stir well, then add the dairy free chocolate chips and stir again.
Drop dough by rounded tablespoonfuls onto the cookie sheet. Bake at 350 degrees for 10-12 minutes.
Let cool on the cookie sheet for a few minutes before moving to a wire rack to finish cooling.
Store cookies in an airtight container.
Nutrition facts are for one cookie.
Store these cookies in an airtight container to keep them fresh.
If you aren't gluten free, feel free to use all-purpose flour.
This post was originally posted in September 2015. It has been updated.